Yesterday, I walked outside for lunch and I wasn’t instantly hit with extreme heat and humidity. We are over the hump of Summer and on the downward path to Fall. I am back into my routine of preparing meals on Sunday to enjoy over the week. Note: not leftovers! This dish evolved as I was creating it, but I ended up with an healthy shepherd’s pie and I was pretty excited.
To start, I made a ground turkey meat sauce with a chunky garden veggie spaghetti sauce. You could totally make the sauce from scratch, but in the game of meal prep I cut as many corners as I can. The sauce basically had diced garlic, carrots, bell peppers, celery, and onion. I added a little Mrs. Dash Southwest Chipotle Seasoning and basil and let it simmer for 30 minutes. The meat sauce was very meaty. I wanted a thick sauce that would keep some depth vs. spill over.
Next, I made cauliflower mash. Caulimash has come a long way in recent history. You can make it from scratch, use frozen cauliflower, or even go super convenient with frozen cauli mash in the frozen vegetable section. I’ve experimented quite a bit and prefer the Bird’s Eye Original Cauliflower Mash most as it has the most similar consistency to my made from scratch version.
For extra vegetables, I served this with asparagus but a number of veggies in the sauce may be enough for you. Also, I should note that I don’t assemble this dish until it’s time to eat. So I made three portions and stored the meat sauce separate from the caulimash. I heated each up separately and then plated just before eating.
So it sounds super, super simple and it is! But it’s a light take on shepherd’s pie which is more like a cheat meal to me.
Ingredients for Upside Down Shepherd’s Pie:
1 lb. ground turkey, browned
3/4 jar Bertolli Rustic Cut Sauce
1/2 Tbsp. Mrs. Dash Southwest Chipotle Seasoning
Fresh basil and cracked pepper, to taste
So let me know what you think of this flipped take on the traditional Scottish dish! I’ll be making this healthy shepherd’s pie again soon for sure!